Easy Tomato Jam

Tomatoes cooked down until sticky sweet, this Easy Tomato Jam is simple to make. Tangy, sticky and perfect for entertaining. All you need is a little time, patience and some will-power….so you don’t eat the whole batch all by yourself.

It’s raining tomatoes. At least in my area it is. I found this amazing, secret farm stand just around the corner from my house about a month or two ago…..just in time for the end of summer. And I’ve lived here for two years now, this is the first I ever stumbled upon it. I really need to open my eyes when I drive around, I’m missing out on all kinds of things…like a cheese shop that I keep driving by and everyone says is fabulous. But I have yet to venture inside because I’m afraid I may never leave. I mean, it’s a cheese shop. The only thing better than a cheese shop would be a butter shop and I haven’t come across one of those yet.

Back to the farm stand….they sell a bazillion tomatoes and every time I show up they have bushels of them for $5. Yes, $5. FIVE DOLLARS! It’s crazy, so I’ve been whipping up sauce, all kinds of sauce…Bolognese Sauce, Stovetop Marinara, you name it. I shipped some off to Penn State this weekend….it was a Vodka sauce and now that I think about it, I should have shot some photos and posted the recipe for you. I’ll add it to the ever-growing list of things I want to share with all of you…my lovely internet friends. Because you ARE my friends….you keep coming back here to eat with me and listen (um….watch…read?) to me yammer on about crazy stuff that’s going on in my present, past and possible future. See….I’m off track again.

Since my freezer is adequately stocked for winter like we’re a family squirrels (except tomatoes instead of nuts…because we’re already nuts) I had to do something with the 30 bushels of tomatoes sitting around. I whipped up a tomato and goat cheese crostata and paired it with a fresh bloody mary, then I imagined myself eating a crisp, buttery cracker topped with goat cheese and tomato jam. The problem, I didn’t have tomato jam so I played around with a recipe I had printed out a while ago with every intention of making it…canning it…and squirreling it away for winter. Let me tell you this….there’s no need to can it.

Why, you ask? Because it’s so good (and doesn’t make that much to begin with) you will eat all of this Easy Tomato Jam before it has a chance to go bad. And it’s so simple, with easy to find ingredients….it has a little kick to it from cayenne pepper and a beautiful spice from fresh ginger. It goes swimmingly with the goat cheese I mentioned a little while ago and it would be amazing on some avocado toast for a quick, healthy breakfast. You really should make this very soon….really….go…go now.

Easy Tomato Jam

Ingredients

2 pounds very good ripe tomatoes, cored and coarsely chopped, ( I used roma tomatoes)

3/4 cup light brown sugar

2 tablespoons apple cider vinegar

1 tablespoon fresh grated or minced ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1/2 teaspoon cayenne

Directions

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.

Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Don’t you just love when you find a special little farm stand or shop? It’s almost hard to share the secret because you want to keep it all to yourself. 🙂 This jam is a wonderful way to use up those end-of-season tomatoes!

This looked so great I had to try it. My husband (retired executive chef) was given a honey do list and included was the request to make this for me. He used home grown heirloom tomatoes a friend gave us. He followed the recipe exactly as written and WOW we love it! It’s sweet plus spicy and made the house smell wonderful when it was cooking.

I used two pounds plus of very ripe green zebra and one HUGE heirloom yellow tomato. I didn’t have fresh ginger so I used some crystallized ginger pieces. I cooked it for over an hour. Cooked way down. One full pint. Flavorful but not thick. Hopefully putting in the fridge will help. They might just have been too ripe. Will try again as the flavor is good.

Help! I want to make this, but I have some questions: 1) when you say “core,” do you mean removing all the seeds and such from the inside? 2) if so, should the 2 pounds be BEFORE coring or the weight after it’s cored? Thanks!

I never heard of Tomato Jam until I saw this on Pinterest. I made my first batch and Love It! I am making another batch and will finish off my bushel of tomatoes making Tomato Jam. *BTW For each batch I tripled the recipe 😀

I tasted tomato jam for the first time on my honeymoon and it was love at first bite! I had to try it again at home and was so pleased that this recipe very closely resembles 5-star restaurant version! I’m making a double batch now for yummy hone-made gifts

Hi. I’m married to an Indian and make Tomato Chutney. My friend in Lebanon made Tomato Jam and I was so intrigued. My best friend helped me baste a quilt and gave me a bunch of Heirloom Tomatoes! They are gorgeous. I will be trying this recipe as like many of your commenters, I’ve only just heard of it and will be trying your recipe! Thank you!

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welcome to the suburban soapbox!

My name is Kellie and I’m a former cubicle dweller turned recipe developer, blogger, food photographer, and brand ambassador. Lover of wine, anything swimming in butter, cloaked in chocolate or covered in sprinkles!